Ready to enjoy this deliciously moist Lemon PoppyChia Seed Cake. Great to serve up for friends and family. Or suprise someone and take it over to share!
Preheat oven to 180°C/350°F/Gas Mark 4, grease and line a cake tin 20cm x 20cm
1 tin coconut milk (400ml)
1/2 lemon (zest & juice)
1/2 cup rice malt syrup
1 cup almond flour/meal
1 cup gluten free self raising flour
1 T gluten free baking powder
1 T chia seeds
1.5 T poppy seed
1/2 tsp pink Himalayan salt
In a mixing bowl, whisk together the eggs, coconut milk, rice malt syrup and lemon zest & juice.
In a separate bowl mix all the remaining dry ingredients together. Make sure there is no lumps.
Pour the egg mixture into the dry ingredients and mix well until combined. Mixture may be a bit runny – this is OK it creates a more dense texture. This cake is not light and fluffy.
Pour mixture into the cake tin and bake for 30-40mins. To test if ready poke with a skewer if it comes out clean remove from oven. Allow to cool for 30 mins
Lemon Icing Ingredients:
1/2 cup raw cashews soaked overnight
1/2 cup (125ml) coconut cream
3/4 cup desiccated coconut
1 lemon (zest & juice)
2 T rice malt syrup
Put all ingredients (except lemon zest) into the blender or food processor and process until mixed through to a creamy consistency. Spread icing mix on top of cake and sprinkle with lemon zest and serve thick pieces!
I hope you enjoy this deliciously moist Lemon PoppyChia Seed cake! Leave me a comment below and let me know how it turns out and if you made any modifications. I love hearing from you.